• Makes 1 panful

Ingredients Edit

  • ½ lb sweet cream butter
  • ½ cup sugar
  • 1 egg yolk
  • ½ tsp salt
  • 2½ cups flour
  • ¾ cup finely ground walnuts (optional)
  • 4 Egg whites
  • 1 cup sugar
  • 1 to 2 cups raspberry preserves (can substitute with strawberry or boysenberry)
  • 1 cup finely ground walnuts (approx.)

Directions Edit

  1. Cream butter, 1/2 cup sugar
  2. Add egg yolk and salt.
  3. Add flour gradually and mix.with fork or hand
  4. Pat dough into thin layer in 12 x 12 inch pan.
  5. Spread preserves over dough
  6. Whip eggs whites until stiff
  7. Slowly add 1 cup sugar to egg whites until thick and shiny (meringue)
  8. Fold in 3/4 cup finely ground nuts.
  9. Spread egg mix evenly over preserves
  10. Sprinkle with remainder finely chopped nuts
  11. Bake at 350°F about 35– 45 minutes.(watch topping nuts for darkness or burning. Should be nice light brown)
  12. When warm, cut into squares.

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